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elegraph's Profile

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Do you hold Grudges against Restaurants? And for how long?

I don't hold a grudge because, like all of us, restaurants have an occasional bad day. I'll give them a second chance before giving up on them. As a restaurant owner, I hope our customers will also give us a second chance if we fall down on the job.

about 13 hours ago
elegraph in Not About Food

best website to order braunschweiger/liverwurst (organ meat sausages, etc.) from?

BobB, Thanks for linking to another great site! We love applewood smoked bacon.

bloodboy, according to Neuske's About Us page, "We still import our spices and blend them by hand. We still insist on using the leanest meat. We refuse to use any binders, fillers or extenders. We don't "hide" fat by emulsifying it. "No water added" means just tender, moist meat, leaving texture and flavor as they're meant to be." Sounds like pretty good ingredients to me!

Mayor, Stigimeier site also looks promising. Would like to challenge your "most authentic German sausages" claim, however, Wisconsin has a large German population which brought their sausage- and beer-making skills from the homeland. These are also authentic German sausages. But I'm Irish, so just sayin'.

about 14 hours ago
elegraph in General Topics

best website to order braunschweiger/liverwurst (organ meat sausages, etc.) from?

I can't attest to mail-order sources because we can buy this at any grocery store. However: You can't go wrong with Wisconsin sausage makers. Here we like:

http://www.jonesdairyfarm.com/product...

http://www.usinger.com/deli/liver-sau...

Others:

http://www.delidirect.com/deli-meats-...

http://www.renardscheese.com/braunsch...

I would not assume that more expensive = better quality. You may just have to try some and see if it meets your expectations. Hope you find your preferred source!

1 day ago
elegraph in General Topics

Additional charges that seem unjustified that the establishment might think twice about

"a pickle add-on should be factored into the base price"

I agree with you and that's what we do at our restaurant. To charge extra for every condiment would drive our staff and our customers crazy. We offer so many extras that I add a certain amount to every meal cost when determining the menu price. I'm sure places like Subway do the same.

I just wanted to point out that a lot more goes into the menu price than the cost of the raw materials. When a restaurant charges for these extras, their cost is not figured into their menu price, and they have to make up for it somehow.

Mar 25, 2015
elegraph in Not About Food

HOW DO YOU DEAL WITH "MAYBES" WHEN YOU INVITE GUESTS FOR DINNER?

Yes, it does, but it's a fact of life. Some people fear commitment.

I can only host 8 people for a sit-down so I will check back with them until I get a definite yes or no. Otherwise I put out a buffet and assume there will be no-shows. How much food you put out depends on how many dishes you want to serve. A buffet does make it easier to plan some items for special needs guests. I've found that most people eat less than I expect and I always have food left over. It helps if most of the items I serve can be frozen if I can't use the leftovers right away.

Mar 25, 2015
elegraph in Not About Food

Brunch potluck where all the brunch basics are covered...

That issue of Saveur (#150) is my all-time favorite. There are so many wonderful recipes in there that I still haven't tried them all. I will be making this one soon!

Mar 25, 2015
elegraph in Home Cooking
1

Lent, No Meat Lunch for Teen Boys

First, skip the broccoli in mac & cheese; it would be "under-appreciated" by this group. With a green salad and chips as sides, you need something sweet or a dessert. Can't go wrong with chocolate brownies.

Mar 24, 2015
elegraph in Vegetarian & Vegan

Additional charges that seem unjustified that the establishment might think twice about

No, the break even price would be 45 to 60 cents. The amount over the 15 cent pickle cost is to cover labor costs, taxes, rent, utilities, advertising, equipment repairs and so on. The profit doesn't start until all of the expenses are covered.

Mar 23, 2015
elegraph in Not About Food

Additional charges that seem unjustified that the establishment might think twice about

If you ask for something extra, how can an additional charge be unjustified? And how can YOU justify expecting the extras to be free?

For most establishments, food costs are 1/3 to 1/4 of the total expenses, so a pickle spear that costs the restaurant 15 cents will need to be charged at 45 to 60 cents just to break even.

Since the restaurant is charging for extras, you are not paying for these in the price of the sandwich. Would you feel better about paying more for your sandwich to cover the cost of extras you might not need?

Mar 22, 2015
elegraph in Not About Food

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

Seven children in New York died in a fire traced to a malfunctioning hot plate the other day. I would be very hesitant about leaving my stove on overnight. I'm fairly risk-tolerant but I still wouldn't do it. Get an electric slow cooker if you want to simmer something while you sleep. Just me, sayin'.

Mar 22, 2015
elegraph in General Topics

Food and Sociology Research Paper Topics

I would research and write about so-called food deserts... places both urban and rural that do not have ready access to fresh fruits and vegetables or full-service supermarkets. Generally these are high-poverty areas, so you have a class issue. Culturally, these food deserts contribute to obesity and diabetes, which are endemic among Native Americans, for example, so you have a cultural issue as well. How can we better serve these low-income populations to prevent hunger and other health-related problems?

Mar 21, 2015
elegraph in General Topics
1

Snake oil . Or are supplements necessary in your diet ?

Thanks for the links. I will discuss this with my doctor.

Mar 18, 2015
elegraph in Not About Food

Snake oil . Or are supplements necessary in your diet ?

Good to know!

Mar 18, 2015
elegraph in Not About Food

Snake oil . Or are supplements necessary in your diet ?

Dietary supplements constitute a multi-billion-dollar industry that is not regulated by the FDA. The claims made may or may not be based on scientific research. Consumers need to navigate through a minefield of misinformation to determine what is truly helpful.

I take supplements recommended by my doctor:

Vitamin D3 (tests showed I was deficient)
Fish Oil
Glucosamine

And, based on scientific studies, I take turmeric and ginger supplements.

My D levels have returned to the normal range but the dr. wants me to continue the supplements. I just started glucosamine for arthritis, too early to say if it is helpful. The others are preventative and who knows how effective they are.

I don't eat a well-balanced diet. I avoid milk and milk products, and I eat healthy vegan/vegetarian at least 5 days a week. If you do conscientiously eat a well-balanced diet, you probably don't need vitamins or other supplements.

Look into the scientific studies before you spend good money on supplements, and talk it over with your doctor.

Mar 18, 2015
elegraph in Not About Food

Manners Manifesto

Sorry, the point I tried to make is that good manners are based on helping others feel comfortable, regardless of the setting.

Mar 18, 2015
elegraph in Not About Food

Authentic Cajun Cookbook

Agree. Natchitoches is pretty far from Cajun country, and most NOLA cuisine is creole. Not to say they aren't both good Louisiana cookbooks.

Mar 18, 2015
elegraph in Home Cooking

Manners Manifesto

And your point is?

Sorry, but I fail to see how others' manners, or lack thereof, should affect my ability to enjoy my meal, even in the average workplace. What does it cost you to overlook someone else's poor upbringing?

Mar 17, 2015
elegraph in Not About Food

Authentic Cajun Cookbook

I like "The Prudhomme Family Cookbook, Old-Time Louisiana Recipes, by the eleven Prudhomme brothers and sisters." I like the seasoning mixtures listed separately in many recipes, the anecdotes of family members, and the preservation of Cajun cooking as purpose for many of the recipes.

Manners Manifesto

True manners would dictate that others at the same table do the same so as not to call attention to his ignorance.

Mar 16, 2015
elegraph in Not About Food

Bon Appetite says Sirarcha's "Totally Over." Agree?

Hardly. If anything is over, it's kale. At least, I'm over kale.

Mar 15, 2015
elegraph in Food Media & News

Non-Cook: Where to Start?

If you're more of a visual person than a reader, check out some cooking videos online or look for beginning classes, either online or at one of your local institutions of learning. Check your library's cookbook collection for basic cookbooks that interest you.

But, like any art, cooking is learned by doing. Don't be afraid of failure, just learn from your mistakes and keep practicing. The fact you are interested in cooking is a great start!

Mar 15, 2015
elegraph in Home Cooking

Underwhelming Coq Au Vin

Just reading the recipe, I don't see a lot of flavorful ingredients. I think it's a pretty bland recipe, especially if you start with boneless, skinless chicken. Try a recipe by Julia Child or someone else; perhaps you will get better results.

Mar 15, 2015
elegraph in Home Cooking

Shortage of Dutch Cocoa?

I can't get it locally so I purchase it from www.penzeys.com.

Mar 14, 2015
elegraph in General Topics

V+V dinners, boreal winter, austral summer

Asparagus finally arrived in the Wisconsin Northwoods. It will be making an appearance in a frittata very soon!

Mar 11, 2015
elegraph in Vegetarian & Vegan

V+V dinners, boreal winter, austral summer

Last night I made a Creole-spiced red beans and rice. After taking out my dinner portion, I added sliced andouille sausage for my omnivore spouse. Very satisfying meal for both of us.

Mar 11, 2015
elegraph in Vegetarian & Vegan

encouraging partial vegetarianism & veganism

Thank you for this post. It should really be reposted on the Home Cooking site. Or General topics.

Flexitarian eating is becoming more popular because it is doable and easier than one thinks. I love eating vegan, but my husband is an omnivore. I've discovered there are many meals I can adapt so both needs are met. But if I want a canned vegetable soup for lunch that contains chicken broth, that doesn't stop me. I don't believe in giving up entire food groups and for me, an all-or-nothing approach is a set-up for failure.

The less meat, dairy, and processed foods I consume, the less I desire. But I don't focus on what I'm giving up; I focus on fruits, vegetables, whole grains, beans, legumes, small amounts of nuts and seeds, and healthy fats, like olive oil and avocados. But I also eat fish/seafood once or twice a week, and other meats occasionally.

I also encourage fellow seekers to make the changes they can, at a pace that feels comfortable to them, and don't worry about what to call yourself. There is no failure in trying to make healthier diet choices.

Mar 11, 2015
elegraph in Vegetarian & Vegan

Does anyone have Scott Conant's Scarpetta cookbook?

In general, dumplings are added to soups or stews near the end of the cooking process. They are dropped on top by the spoonful and cooked, covered, for 15-20 minutes. I've never heard of baked dumplings.

Mar 11, 2015
elegraph in Home Cooking

No cheap corned beef this year?

Eternity is two people and a turkey!

No cheap corned beef this year?

I haven't seen a good price on corned beef for several years. In our family restaurant we feature a house-made corned beef and potato hash every March. This year we paid $3.85/pound for decent c.b. I've seen it in grocery stores as low as $3.49/pound (for point cuts) and as high as $5.98/pound. This is ridiculous. It used to be an affordable cut for the average home cook. People ask why we don't put our Hash on the menu year-round, but we know they wouldn't want to pay what we would have to charge to serve it any other month.

Mar 09, 2015
elegraph in General Topics

Which cuisines are you into and not into *right* now?

I'm eating vegan/vegetarian 5 days a week so am inspired by Mexican and Indian dishes which are full of flavor and very satisfying. Love Szechuan as well. Some Middle Eastern/Mediterranean recipes too, but many vegetables are pricey or not available in my area. Makes it difficult to eat V/V 24/7.